Ingredients:
patty:
1 vegan sausage patty (GimmeLean vegan sausage)
top with during cooking:
dash chipotle powder
dash fine black pepper
dash seasoned salt
rub of veggie oil

Kale saute:
2 cups kale, torn
1/2 tsp truffle infused oil (optional)
1 tsp extra virgin olive oil
dash fine pepper
2 Tbsp raw
pepitas (pumpkin seeds)
a few dashes seasoned salt
1/2 shallot, thinly sliced

Jalapeno Mayo:
1 1/2 Tbsp Vegenaise (vegan mayo)
1/2 tsp dried jalapeno
dash chipotle powder
dash seasoned salt
1 Tbsp sweet
green juice for color/thinning (or use citrus juice)

sliced avocado
lemon juice rubbed (2-4 slices)
1 English Muffin, toasted

note: you can reduce the oil used in the cooking process to lighten the total calories if desired. You can easily cook the components without using any oil and just a few splashes of water.

Directions:

1. Add a drizzle of oil to a saute pan. Turn heat to high. Add in the chopped shallot. Cook for about one minute - until shallot starts to brown. Pour shallot and oil into small bowl, set aside.

2. Keep heat on high and lay your vegan sausage patty in the pan. You can use the kind that comes in  tube and you can press out into whatever thickness, size you'd like. Cooks super fast. Well seasoned, but you can add a few extra spices. While cooking, add spices to both sides of patty. Add a drizzle of oil if desired. The patties are naturally fat free, but you can add a splash of oil to saute. Cook 1-2 minutes on each side - until edges brown. Remove hot patty and set aside.

3. Add all the kale saute ingredients to the warm pan. Cover with lid while the kale cooks.steams for about one minute. You just want to wilt the kale and infuse it with some flavor. Turn off heat and transfer wilted kale
to shallot bowl. Toss the shallot with the kale and pepitas.

4. Mix together the vegan jalapeno mayo.

5. Assemble! Spread the vegan jalapeno sauce/mayo on the inside of each toasted English muffin. Add sliced avocado, patty, then top with plenty of the kale mixture. Close sandwich with top muffin and serve warm!

lunchboxbunch.com

Ingredients:
makes 4 generous servings
28 oz. can of fire-roasted tomatoes
3 cups vegetable broth
1/2 cup nutritional yeast (or to taste)
1 bunch of kale 
1 1/4 cups rice, cooked 
3/4 cup frozen pea + sliced carrot blend, organic
2 bay leaves (remove before serving)
1 heaping tbsp chili powder
pepper/salt to taste (at least 1/2 tsp salt)
1 tsp garlic powder or 2 cloves, chopped
2-4 pinches of cayenne (to taste - adds warmth)
1 Tofurky Beer Brat vegan sausage, sliced (optional)
garnish: fresh parsley (you can also add a handful of chopped parsley to stew)

Directions:

1. Rice: If you do not have cooked rice on hand, you will need to cook ahead of time and set aside. (You could also add rice directly to boiling broth + more broth or water and cook for a longer period of time.)

2. Add your tomatoes to a blender or food processor. Blend on low until smooth. Add in 1 cup of veggie broth to ease the blending a bit.

3. Pour the tomato mixture plus remaining veggie broth in a large soup pot. Bring to a boil.

4. Add in the spices, bay leaves, frozen veggies and reduce heat to simmer. When the frozen veggies have broken up and appear cooked through add in all remaining ingredients like the finely sliced kale and rice. Season to taste adding more spice and salt if desired.

5. Simmer on low until ready to serve - at least ten minutes or until Tofurky becomes tender.

6. Serve with fresh parsley on top. Remove bay leaves before serving. 

Recipe from: Lunchboxbunch.com

Ingredients:
1 1-lb. tube polenta
6 ounces vegetarian breakfast "sausage"
1 (15 oz.) can artichoke hearts, well drained
1 cup marinara sauce
1 Tablespoon minced garlic
1 teaspoon oregano
4 ounces non-dairy mozzarella cheese, grated

Directions:

1. Slice polenta into 8 (1/2"-thick) slices, and set aside. Slice soy breakfast "sausage" into 8 (1/2"-thick) slices, and set aside.

2. Heat a large lightly-oiled nonstick skillet over medium-low heat. Place the polenta slices into the skillet, and brown on one side for about 5 minutes. Flip the slices over, and brown on the second side. Remove from the skillet, and put on serving plates.

3. If needed, lightly oil the skillet again, and place the sausage slices into the skillet. Brown on one side for about 2 minutes. Using a spatula, turn the slices over and brown on the second side. Remove from the skillet, and stack sausage slices on top of polenta slices.

4. Put artichoke hearts, marinara sauce, garlic and oregano into the skillet, and cook until heated through, about 5 minutes. Stir in the cheese, and when it begins to melt, spoon over polenta cakes. Serve hot.